Tangy Tandoori Chicken Wrap Recipe

Indian cuisine · 515 calories

Tangy Tandoori Chicken Wrap recipe

About this recipe

Tangy Tandoori Chicken Wrap is a delicious Indian-inspired snack perfect for gym-goers or anyone seeking a high-protein option. Featuring tender marinated chicken cooked to perfection, crisp sautéed vegetables, and a gluten-free rice flour flatbread, this wrap is both nutritious and satisfying. The bold tandoori spices lend an irresistible flavor while the cilantro garnish adds a touch of freshness. Easy to prepare in just 40 minutes, this dish is ideal for lunch, a quick dinner, or even meal prep. Packed with 36g of protein, 138g of carbs, and 26g of healthy fats, it’s designed to fuel your day. Serve it warm, and enjoy the perfect balance of savory and tangy flavors.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 100g Greek Yogurt
  • 250 ml Keya Lemon Juice
  • 100 g Catch Garlic Paste
  • 100 g Catch Ginger Paste
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • - Rock Salt
  • - KATDARE BLACK PEPPER POWDER 12GM
  • - Coriander Powder
  • - Frozen Mixed Vegetables
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

  1. 1. Cut the chicken breast into thin strips and place them in a bowl.
  2. 2. Mix the yogurt, lemon juice, garlic paste, ginger paste, chili powder, turmeric, cumin, coriander, rock salt, and black pepper in a separate bowl to create the marinade.
  3. 3. Coat the chicken strips evenly with the marinade and let it rest for at least 20 minutes.
  4. 4. Heat a non-stick pan with olive oil and cook the marinated chicken strips on medium heat until fully cooked, about 5-7 minutes.
  5. 5. Prepare the flatbread by mixing rice flour with warm water to form a soft dough. Roll it flat into thin circles.
  6. 6. Cook the flatbread on a dry pan until both sides are lightly golden and cooked through.
  7. 7. Thinly slice the mixed vegetables and sauté them in olive oil for 3-4 minutes until they are slightly softened but still crisp.
  8. 8. Assemble the wrap by placing the cooked chicken strips and sautéed vegetables onto the rice flour flatbread.
  9. 9. Garnish with freshly chopped cilantro for added flavor and freshness.
  10. 10. Roll the flatbread tightly to create a wrap and secure it with parchment paper or toothpicks if needed.